- 2 aubergines
- 2 tbsp tahini
- A handful of mint
- 1 orange
- A handful of flat leaf parsley
- 1 chilli
- A handful of chervil
- Sea salt and freshly ground pepper
- 1 tbsp olive oil, plus a little extra to finish
Top, tail and quarter your aubergines. Season well. Set a large frying pan over high heat. Add your aubergines when it’s smoking hot. Char the aubergines, no oil needed, till golden all over.
Zest and juice your orange. Whisk 2 tbsp of juice with all of your tahini. Season. Add more juice, if needed.
Roughly chop the herbs. Thinly slice your chilli. Set a frying pan over high heat. Add 1 tbsp oil. Fry your chilli with a pinch of salt till tender and crisp.
Arrange your aubergine wedges and the herbs on plates. Drizzle the dressing over. Finish with the fried chilli slices and a drizzle of olive oil.